John Myers
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Pork Ribs with Sate and Currywurst
The perfect pork ribs with sate and currywurst recipe with a picture and simple step-by-step instructions.
Sauce side dishes
- 3 Pc. Scented leaves
- 0,5 Pc. Cucumber
- Cherry tomatoes
- 1 Pc. Carrots
- 1,5 kg Pork ribs
- 6 Pc. Bratwurst Vietnamese
- 5 Pc. Sweet potato
- 2 Pc. Clove of garlic
- 1 Pc. Ginger tuber
- 3 tbsp Satay powder
- 4 tbsp Soy sauce
- 4 tbsp Asian fish sauce
- 1 tbsp Sugar
- 1 tbsp Honey
- Salt and pepper
- Oil
- Fish sauce
- Hoisin sauce
- Salt and pepper
- 2 Pc. Lime
Marinated ribs
- Chop the garlic. Peel and mash the ginger. Dissolve the sugar in very little water, add the honey and stir. Put the pork in a bowl and season with salt and pepper. Add the garlic and ginger. Pour honey-sugar-water over it and mix everything. Add the satee powder, soy sauce and fish sauce and mix everything. To taste. Cover and refrigerate for 3 hours. Better still, marinate the day before.
The Vietnamese curry sausage
- It is best to grill the sausages, then cut them into pieces. Caramelize in a pan or wok with hoisin sauce (caramel sauce). Scatter curry powder over the top when serving. Wash the sweet potatoes and cook them in the saucepan. (Whoever wants can deep fry them). Then split.
Cook the ribs
- Preheat the oven to 200 degrees top heat. Turn the pieces after 15 minutes. When the second side is brown, place it deeper in the oven and cook for another 20 minutes. Then take it out of the oven and cover with aluminum foil and let it rest for 15 minutes.
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